We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Photography: Dana Gallagher
Source: Martha Stewart Living, November Fall 2003
Prep Time 5 minutes
Total Time 35 minutes
1 tablespoon unsalted butter
1 1/2 pounds Belgian endive (about 6 heads)
3 cups homemade or low-sodium canned chicken stock
1 1/2 tablespoons grainy mustard
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
In a large skillet, melt butter over medium heat. Add endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour stock into skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning endive occasionally, until just tender, about 20 minutes.
Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard stock. Pat endive dry, and set aside.
Make dressing: In a small bowl, whisk together mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in dressing, coating well. Garnish with parsley, and serve at room temperature; set any extra dressing on the side.